This recipe for cod fillet in dill sauce offers a delightful combination of tender fish and a creamy, herb-infused sauce. It’s a perfect dish for those who appreciate the subtle flavors of dill complementing the richness of cream and milk. Follow these steps to create a dish that’s both comforting and elegant, ideal for a special dinner or when you want to treat yourself to something extraordinary.
Recipe
Preparation Time
15-20 minutes
Servings
3 portions
Ingredients
- Cod fillet, 400-500g
- Salt and pepper
- Milk, 3dl
- Cream, 3dl
- Cornstarch, 1 tablespoon mixed with 0.5dl cold water
- Lemon juice from 1/2 lemon
- Knorr fish bouillon cubes, 2-4 pieces
- Fresh finely chopped dill, 1 bunch
Instructions
- Prepare the Cod Fillet: If using frozen fish, ensure it is thawed completely and squeeze out excess moisture. Season with salt and pepper.
- Prepare the Sauce: In a deep pan, bring the milk and cream to a boil. Gradually add the cornstarch mixture to thicken the sauce, stirring constantly. Reduce the heat once the desired consistency is achieved.
- Enhance the Flavor: Stir in lemon juice, fish bouillon cubes (starting with two and adjusting to taste), and fresh dill. Allow the flavors to meld together over medium heat.
- Cook the Cod: Gently place the seasoned cod fillets into the sauce. Simmer over medium heat for approximately 10 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.
- Serve: Transfer the cod fillets onto plates and generously spoon the dill sauce over them. Garnish with additional fresh dill if desired. Serve hot and enjoy the delicious flavors of this cod fillet in dill sauce.
This dish pairs wonderfully with steamed vegetables, rice, or mashed potatoes, making it a versatile and satisfying meal for any occasion.
Cod Fillet in a Heavenly Delicious and Flavorful Dill Sauce
Equipment
- 1 Deep Pan To cook the sauce and simmer the fish
- 2 Knife and Cutting Board For chopping dill and possibly preparing the fish
- 3 Measuring Cups and Spoons: To accurately measure ingredients like milk, cream, and lemon juice.
- 4 Stirring Utensil Such as a wooden spoon or spatula, for stirring the sauce
- 5 Cooking Pot For boiling milk and cream
Ingredients
- Cod Fillet: 400-500g
- Salt and Pepper: To taste
- Milk: 3dl approximately 1 1/4 cups
- Cream: 3dl approximately 1 1/4 cups
- Cornstarch: 1 tablespoon mixed with 0.5dl (approximately 1/4 cup) cold water
- Lemon Juice: From 1/2 lemon
- Knorr Fish Bouillon Cubes: 2-4 cubes adjust according to taste
- Fresh Dill: 1 bunch finely chopped
Instructions
Prepare the Cod Fillet:
- – If using frozen cod fillet, ensure it is fully thawed. Pat dry with paper towels and season both sides with salt and pepper.
Prepare the Sauce:
- – In a deep pan, combine milk and cream. Bring to a gentle boil over medium heat, stirring occasionally.
Thicken the Sauce:
- – In a small bowl, mix cornstarch with cold water until dissolved. Gradually add the cornstarch mixture to the boiling milk and cream, stirring constantly. Continue to cook until the sauce thickens to your desired consistency, then reduce heat to low.
Add Flavor:
- – Stir in lemon juice and crumble in 2-4 Knorr fish bouillon cubes (adjust quantity to taste). Stir until the bouillon cubes are dissolved into the sauce.
Incorporate Dill:
- – Add the finely chopped fresh dill to the sauce. Stir well to combine, allowing the flavors to meld together over low heat.
Cook the Cod Fillet:
- – Gently place the seasoned cod fillet into the sauce. Spoon some of the sauce over the top of the fish. Cover the pan with a lid and let it simmer over low to medium heat for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork. Avoid overcooking to maintain the fish’s tenderness.
Serve:
- – Once the cod fillet is cooked, carefully transfer it to serving plates. Spoon the dill sauce generously over the fish. Garnish with additional fresh dill if desired. Serve hot, accompanied by your choice of side dishes like steamed vegetables, rice, or potatoes.
- Enjoy your delicious cod fillet in dill sauce!
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